Spainish Tortilla

Spainish Tortilla

Ingredients

5 eggs
60 ml (¼ cup) olive oil
1 small onion, finely chopped
420 g (about 3 small) sebago or Yukon Gold potatoes, peeled, thinly sliced

Serve with chopped flat-leaf parsley, alioli and lemon wedges

Method 

1. Heat oil in a frying pan over medium heat. Add onion and cook for a few minutes or until softened. 

2. Add potatoes and cook for 8 minutes or until tender. 

3. Put the potatoes into a colander, reserving 2 tsp oil. Wipe pan clean and reserve. 

4. Whisk eggs with ¼ tsp salt, then gently stir into potato mixture. 

5. Put the reserved pan and oil over medium heat. Add potato mixture, reduce heat to low and cook, stirring gently, for 4 minutes or until egg starts to set and base is golden. 

6. Place a large plate over the pan, then, using oven mitts quickly invert tortilla onto plate. Return pan to heat, and, using a large spatula, carefully slide tortilla back into pan. Using spatula, tuck under edges of tortilla and cook for a further 3 minutes or until set. 

Slice into wedges, scatter with parsley and if you wish, add alioli and lemon wedges.

Serve with diced tomatoes, bell peppers, cucumbers, and onions, dressed with olive oil and vinegar.

Recipe Stars

Olive oil daily can increase heart health, reduce stroke risk, and protect against some chronic diseases.

Eggs are a rich source of choline, an essential nutrient important for brain health by helping to produce acetylcholine, a neurotransmitter involved in memory and learning.

Quote of The Day 

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